Saturday, 11 May 2013




     1)    Shelled and peeled green cashew kernel (see procedure in my previous Bibbya Upkari recipe) – 400 gm.
     2)    Big coconut – ½ (or 1 small coconut)
     3)    Dry hot red chilies – 8 nos.
     4)    Coriander seeds – 1 tablespoon
     5)    Kudampuli (smoked Garcinia fruit) – 20 gm.
     6)    Turmeric powder – ½ teaspoon
     7)    Onion – 200 gm.
     8)    Coconut oil – 2 tablespoons
     9)    Mustard seeds – ½ teaspoon
     10)     Tender curry leaves – 1 sprig
     11)     Salt – 1¼ teaspoon

     To Cook:

Grate the coconut. Set a non-stick wok on high heat. Tip in the grated coconut, the chilies and the coriander seeds. Stir nicely. As the ingredients warm up, lower the heat and stir frequently till the coconut turns golden brown. Switch off the heat. Transfer to your food processor, pour in a glass of water and grind to super fine paste. Put the green cashew kernels into the curry vessel. Pour in enough water to submerge the cashews. Set the vessel on high heat. As soon as it comes to a boil, turn down the heat and let it cook slowly.

Meanwhile, peel the onion and chop it finely. Check to see if the cashew kernels are cooked. As soon as they are cooked soft, add the salt, the curry paste, the turmeric powder and the kudampuli. Stir well. Turn up the heat. If the curry is too thick, add just enough water to bring it to a pourable consistency. As it comes to a boil, taste and add more salt if required. Switch off the heat and cover with a lid.

Set a small frying pan on low heat. Pour in the coconut oil and tip in the mustard seeds. As soon as the mustard seeds are about to finish crackling, tip in the chopped onion. Stir frequently till the onion turns golden brown. Now pull the curry leaves off the sprig and tip them in. Stir once, switch off the heat and pour the contents of the pan into the curry.

Stir nicely and cover with lid. Serve warm with rice, ghee rice, pathiris, chappatis, puris or with freshly baked bread.

Rice with Green Cashew Masala Curry, BibbyaUpkari, First Milk Pickle and Nendran Banana Chips

                     This highly nutritious curry is so fragrant, you are likely to have your neighbors come sniffing at your door.

Bon app├ętit!!!


     1)    If kudampuli is not available, you can use a little tamarind juice or 2 or 3 tomatoes, sliced or chopped in the curry
     2)    If you yearn to enjoy this recipe when green cashews are not in season or are not available in your part of the world, you can substitute them with regular shelled cashew nuts, but remember to precook them with water in a pressure cooker.

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